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Common Food Additives and Spices in Thailand

Toxicological Effects

  • Chapter
Adverse Effects of Foods

Abstract

Of the food additives used today some are as old as recorded history; others are recent products of chemical laboratories. The Food and Agriculture Organization (FAO) originally defined an additive as a “nonnutritive substance added intentionally to food generally in small quantities to improve its appearance, flavor, texture, or storage properties.” With the modernization of society, the complexity of modern life, and changes in our eating habits, the exposure to these additives is ever-increasing. Consequently there is rising awareness of the toxicological problems with food additives in almost every country. In Thailand, due to the lack of comprehensive legislation and enforcement of regulations, the abuse of food additives and even adulteration of foods by unscrupulous tradesmen are serious problems.

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Author information

Authors and Affiliations

  1. Department of Biology, Ramkamhaeng University, Banggapi, Bangkok 24, Thailand

    Yongyot Monsereenusorn (Faculty of Science)

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  1. Yongyot Monsereenusorn
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Editors and Affiliations

  1. Population, Family and International Health Division, School of Public Health, University of California, Los Angeles, California, 90024, USA

    E. F. Patrice Jelliffe  & Derrick B. Jelliffe  & 

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© 1982 Plenum Press, New York

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Monsereenusorn, Y. (1982). Common Food Additives and Spices in Thailand. In: Jelliffe, E.F.P., Jelliffe, D.B. (eds) Adverse Effects of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-3359-3_16

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  • DOI: https://doi.org/10.1007/978-1-4613-3359-3_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-3361-6

  • Online ISBN: 978-1-4613-3359-3

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